Now that I’m carting around a small watermelon-sized bump, I find myself relying on quick and easy recipes more than ever. My feet just don’t want to be on the ground for long come 7pm, especially since I spend a lot of the day on my feet testing recipes. So, I figure now is a great time to build on my quick and easy recipe collection to help us get through the next several months (years?). No matter what your particular situation, I think there’s always a demand for healthy, delicious meals that don’t take long to throw together. I hope to showcase more of these recipes in the months to come. With summer around the corner, this seems like the perfect time to kick it off!
This is one such easy meal that we’ve been making lately (when I can peel myself away from the watermelon and kiwi, that is) and it’s on the table in 30 minutes flat. Noodle bowls are awesome because you can customize them any way you like – a total clean out the fridge kind of meal. If I have some veggies on their last legs (rubbery celery, I’m looking at you), they are brought back to life in a noodle bowl.
This is a flavourful and comforting meal without feeling heavy in the slightest. Just like the noodle bowls in my cookbook, I use a small amount of noodles (rather than a whole package) and pair it with several cups of vegetables for lots of nutrition and fibre-packed satiety. The julienned carrots add a pasta-like texture, softening like a noodle when heated. It’s my secret to keeping the meal light and energizing without feeling like you’re missing out on those comforting, starchy noodles.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Speedy Teriyaki Veggie Noodle Bowl
Yield
4 small servings
Prep time
Cook time
Total time
A veggie-packed, light-on-the-noodles noodle bowl that's paired with a quick and easy homemade Teriyaki sauce. Go ahead and customize this noodle bowl with whatever veggies you have on hand to use up. To add protein to this recipe, try adding edamame or pan-fried tofu.
Ingredients
For the Teriyaki Sauce:
- 3 tablespoons (45 mL) rice vinegar
- 3 tablespoons (45 mL) low-sodium tamari
- 1 tablespoon (15 mL) untoasted sesame oil
- 1 tablespoon natural cane sugar
- 2 large garlic cloves, grated on microplane
- 1 1/2 teaspoons minced fresh ginger
- 1/2 teaspoon red pepper flakes (use less for less heat)
- Freshly ground black pepper, to taste
- 1 teaspoon potato starch or cornstarch
For the noodle bowl:
- 1/2 box (4-oz/115g) soba noodles*
- 2 tablespoons coconut oil or untoasted sesame oil
- 3 1/2 cups broccoli florets (1/2 large bunch)
- 3 celery stalks, chopped (1 1/4 cups)
- 1 large red pepper, thinly sliced (1 1/3 cups)
- 2 to 3 large carrots, peeled and julienned (1 1/2 cups)
- 3 to 4 green onions, chopped (1/2 cup)
- 3/4 to 1 cup shelled edamame (optional, thaw if frozen)
- Sesame seeds, for garnish
Directions
- Bring a medium pot of water to a boil. Add the noodles and reduce heat to medium-high. Cook the noodles as instructed on the package directions. Drain and rinse with cold water.
- Prepare the sauce: In a medium bowl, whisk together the sauce ingredients until combined. Set aside.
- For the noodle bowl: Preheat an extra-large skillet or wok over medium-high heat. Add the oil and coat the pan. Add the broccoli florets, celery, and red pepper, and saute for about 7-10 minutes, until almost tender. Stir frequently, and reduce heat if necessary.
- Add the carrots and edamame (if using) to the skillet and saute another couple minutes.
- Stir the drained noodles into the stir-fry mixture along with all of the Teriyaki sauce. Cook for a couple minutes until the sauce thickens slightly and the carrots soften a bit.
- Serve immediately with a garnish of sliced green onion, and sesame seeds.
- Store leftovers in a container in the fridge for 1- 2 days. To re-heat leftovers, add them into a skillet with a bit of oil. Heat over medium until heated throughout, season to taste, and serve.
Tip:
- I use spelt buckwheat noodles as I love the flavour. They contain gluten, however. For a gluten-free option, use gluten-free soba noodles that contain 100% buckwheat (or a mix of buckwheat and rice). Be sure to check the label as many buckwheat noodles contain wheat.
Nutrition Information
(click to expand)
Made this with buckwheat soba noodles, replaced edamame with peas and served with home-made siracha. The kids asked for seconds. Thank you so much for such an amazing recipe!
I used this recipe as a base. I had slightly different veggies on hand: enoki mushrooms, baby bok choy, celery, carrots, peppers, and scallions. I used the same aromatic veggies: garlic and ginger. I had fresh rice noodles from Trader Joe’s, so I used those. I made the sauce as published, and that carried the whole dish. Simply delicious, and very adaptable.
Was the recipe for the sauce changed on this posting?? I make this all the time, but I think I prefer the original sauce – any chance of getting it back?
Yes, it’s been tweaked a bit. I’m sorry, I don’t think I have the old version for you! :(
Angela, here is what I think is the original:
FOR THE TERIYAKI SAUCE:
• 4 1/2 tablespoons seasoned rice vinegar
• 1/4 cup + 2 tablespoons coconut aminos
• OR 3 TBS low sodium tamari (prob want to use less). SEE NOTE
• 1 tablespoon sesame oil
• 3 to 4 1/2 teaspoons coconut sugar (or granulated sugar of choice), to taste
• 2 small cloves garlic, minced
• 1 1/2 teaspoons minced fresh ginger
• ¼ teaspoon red pepper flakes
• fresh ground black pepper, to taste
FOR THE NOODLE BOWL:
• 3 ounces/85g gluten-free brown rice soba noodles (or soba noodles of choice)
• 1 tablespoon coconut or untoasted sesame oil
• 2 1/2 cups broccoli florets, chopped small
• 3 celery stalks, chopped
• 3/4 cup shelled frozen edamame
• 2-3 medium carrots, julienned
• 2-3 green onions, thinly sliced
• 1-2 teaspoons sesame seeds, for garnish
Directions:
1. Prepare the sauce: In a medium bowl, whisk together the sauce ingredients until combined. Set aside.
2. Bring a medium pot of water to a boil.
3. For the noodle bowl: Meanwhile, preheat a large skillet or wok over medium-high heat. Add the oil and coat the pan. Add the broccoli florets, celery, and 2 tablespoons of Teriyaki sauce and saute for about 7-9 minutes, reducing heat if necessary.
4. When the water boils, add the noodles and reduce heat to medium-high. Cook the noodles as instructed on the package directions (about 4-5 minutes for most soba rice noodles). Drain.
5. Add the frozen edamame and julienned carrots to the skillet and saute another 5 minutes, or until the edamame is heated throughout.
6. Stir the drained noodles into the stir-fry mixture.
7. Remove from skillet all but the amount of stir-fry mixture you plan to consume. Add a proportional amount of the Teriyaki sauce. Cook for a couple minutes and then serve immediately with a garnish of sliced green onion and sesame seeds.
8. Store leftovers in a container in the fridge for 1- 2 days. To re-heat leftovers, add them into a skillet with a bit of oil. Pour on the dressing to taste and toss to coat. Any extra dressing can be used to liven up leftovers. Heat over medium until heated throughout and serve immediately.
Notes: feel free to use low-sodium tamari instead. I recommend adding it to taste since it has a higher sodium content than coconut aminos so you might not need as much. To get more servings out of this dish, feel free to add more soba noodles.
Soy-free option: Omit the edamame and replace with adzuki beans, chickpeas or another bean of choice. Use coconut aminos instead of tamari.
gluten-free option: Use gluten-free soba noodles such as brown rice or buckwheat. Be sure to check the label of your tamari and other ingredients as well.
Did you change this recipe? I’ve made it before with edamame, as in the photos, but now the recipe has red pepper and no edamame…just wondering where the old recipe went and why you changed it?
Hi Melanie, the recipe’s been tweaked a bit, but you can certainly still add edamame or another protein! 3/4 to 1 cup is a good amount to add.
Why did you you change this recipe and is the old one available somewhere? I used to make this a couple times a month because my boyfriend and I enjoy it that much. I recently went to make it again and was extremely disappointed to find the recipe (sauce especially) was changed. It is not as good as the original in my opinion :(
We made this and really enjoyed! Added some snow peas to it. Delish…Thanks!
I made this recipe from your cookbook with the peanut sauce and it was so amazing!! It is my favorite recipe I made so far! I tend to make lots of Mexican flavored dishes so this is a great addition to my recipe collection and it was so easy and I loved the leftovers also. Great cold or warm.
I’m so happy to hear you enjoyed the dish, Jennifer! :) Thanks for the lovely comment.
I made this for lunch this week and it was very good! This was the first time I hever had soba noodles. My only issue I had was julianne-ing the carrots. Is there an easy way to do this? A
Hey Tonya, My favourite way to julienne carrots and other veggies like zucchini is with a spiralizer! I use this one by World Paderno Cuisine. Another tool I’ve had success with is this Kuhn Rikon Julienne Peeler. It takes up less counter (or cupboard) real estate, but it’s not quite as fast as using a spiralizer. When I only need to julienne a single carrot, I’ll reach for the peeler, but when I have a bigger job to do I always prefer the spiralizer.
I have made this several times and have shared it with friends and we all love it! Thanks for such wonderful recipes. I am simmering your 10-spice vegetable soup with cashew cream as I write this and can’t wait to eat it for dinner! I have made it before and am a fan :-)
Thanks for the lovely comment, Marie! Enjoy the soup :)
Amazing recepie…..so healthy n quicki
Like Melanie and Emily, I’ve been making this recipe for a couple of years. Went to make it today and it’s very different! Don’t get me wrong, it’s very good, but we greatly preferred the original version. Seems like there’s not as much sauce, and the ingredients and quantities are different. No coconut aminos? I’m a bit disappointed. Any chance the original version is available?
Perfect quick and healthy meal! Delicious! We added a heaping scoop of peanut butter for a richer sauce!! Awesome!
I’m glad you enjoyed it, Misha!
Just came to this page after going through Granola Bars,looks easy to make and tasted looks good too, would love to add some innovation to it.
Thanks
Yum! I made this with extra noodles as my hungry hubby loves carbs. It was delish!
I have to be honest, this recipe was not my favorite. I found the dish generally lacking flavor. It was by no means bad, but it was not delicious either – it was calories that I dutifully consumed. I think if the sauce were spiced up a bit more I would enjoy it.
Thanks for your feedback Tara. I will have to test this one again and see if I can boost the flavour. It’s always tricky when using so many water-heavy veggies…the water tends to dilute the sauce very quickly.
Hey Angela! I’ve made this recipe a few times and I love it. However, I always have issues with combining the noodles and the veg, the veg tends to go to the bottom of the pan and it’s difficult to get it all combined like your photos. Any tips? Thanks so much
I am vegetarian but I made this for my non-vegetarian family and we all loved it! I made some modifications, the main ones being halving the red pepper flakes and using a small amount of garlic powder instead of garlic because I am intolerant. We all agreed it was spicy enough for our taste given the ginger. Will definitely make again. Thank you!!
I have the original recipe in my computer. Here it is. I hope I haven’t made personal changes. :)
FOR THE TERIYAKI SAUCE:
• 4 1/2 tablespoons seasoned rice vinegar
• 1/4 cup + 2 tablespoons coconut aminos
• OR 3 TBS low sodium tamari (prob want to use less). SEE NOTE
• 1 tablespoon sesame oil
• 3 to 4 1/2 teaspoons coconut sugar (or granulated sugar of choice), to taste
• 2 small cloves garlic, minced
• 1 1/2 teaspoons minced fresh ginger
• ¼ teaspoon red pepper flakes
• fresh ground black pepper, to taste
FOR THE NOODLE BOWL:
• 3 ounces/85g gluten-free brown rice soba noodles (or soba noodles of choice)
• 1 tablespoon coconut or untoasted sesame oil
• 2 1/2 cups broccoli florets, chopped small
• 3 celery stalks, chopped
• 3/4 cup shelled frozen edamame
• 2-3 medium carrots, julienned
• 2-3 green onions, thinly sliced
• 1-2 teaspoons sesame seeds, for garnish
Directions:
1. Prepare the sauce: In a medium bowl, whisk together the sauce ingredients until combined. Set aside.
2. Bring a medium pot of water to a boil.
3. For the noodle bowl: Meanwhile, preheat a large skillet or wok over medium-high heat. Add the oil and coat the pan. Add the broccoli florets, celery, and 2 tablespoons of Teriyaki sauce and saute for about 7-9 minutes, reducing heat if necessary.
4. When the water boils, add the noodles and reduce heat to medium-high. Cook the noodles as instructed on the package directions (about 4-5 minutes for most soba rice noodles). Drain.
5. Add the frozen edamame and julienned carrots to the skillet and saute another 5 minutes, or until the edamame is heated throughout.
6. Stir the drained noodles into the stir-fry mixture.
7. Remove from skillet all but the amount of stir-fry mixture you plan to consume. Add a proportional amount of the Teriyaki sauce. Cook for a couple minutes and then serve immediately with a garnish of sliced green onion and sesame seeds.
8. Store leftovers in a container in the fridge for 1- 2 days. To re-heat leftovers, add them into a skillet with a bit of oil. Pour on the dressing to taste and toss to coat. Any extra dressing can be used to liven up leftovers. Heat over medium until heated throughout and serve immediately.
Notes: feel free to use low-sodium tamari instead. I recommend adding it to taste since it has a higher sodium content than coconut aminos so you might not need as much. To get more servings out of this dish, feel free to add more soba noodles.
Soy-free option: Omit the edamame and replace with adzuki beans, chickpeas or another bean of choice. Use coconut aminos instead of tamari.
gluten-free option: Use gluten-free soba noodles such as brown rice or buckwheat. Be sure to check the label of your tamari and other ingredients as well.